Zesty Mexican Black Bean and Corn Soup

Method

1. 1Finely chop the onion, mince the garlic cloves, and dice the bell pepper into small 1 cm pieces.
2. 2Heat olive oil in a deep pot over medium heat and sauté onion, garlic, and bell pepper for 4-5 minutes until translucent.
3. 3Add ground cumin and chili powder, stirring continuously for 1 minute until fragrant.
4. 4Pour in crushed tomatoes, vegetable stock, rinsed black beans, and sweet corn. Bring to a gentle boil over medium-high heat.
5. 5Reduce heat to low, cover with a lid, and let simmer gently for 15 minutes to allow flavors to meld. Season with salt to taste.